CHINESSE BAKED EGG ROLL

Name: CHINESSE BAKED EGG ROLL
Ingredients: 1/2 teaspoon vegetable oil; 2/3 cup chopped onion; 1/2 teaspoon minced peeled fresh ginger; 1 garlic clove, minced; 1/2 lb ground turkey breast; 1 1/2 tablespoons low sodium soy sauce; 1/4 teaspoon black pepper; 14 egg roll wraps; 1 large egg white; cooking spray; Sauce; 3/4 cup low sodium soy sauce; 6 tablespoons rice vinegar; 2 tablespoons dark sesame oil; 1 tablespoon minced peeled fresh ginger; 1/3 cup thinly sliced green onion (optional); Directions; Grandmother's Cookbook; Check out Grandmother's Recipe Book, full of Grandmother's Favorite Recipes; Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.; Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.; Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover; Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corn; Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 degrees for 18 minutes or until golden brown.; To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.; You May Also Like; Mango Shrimp; Orange Chicken; Simple Peanut Sauce; Chinese Fragrant Spareribs

CHINESSE BAKED EGG ROLL was pinched from <a href="http://www.thechinesekitchen.org/recipes/baked-egg-rolls.html" target="_blank">www.thechinesekitchen.org.</a>

INGREDIENTS

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1/2 teaspoon vegetable oil

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2/3 cup chopped onion

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1/2 teaspoon minced peeled fresh ginger

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1 garlic clove, minced

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1/2 lb ground turkey breast

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1 1/2 tablespoons low sodium soy sauce

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1/4 teaspoon black pepper

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14 egg roll wraps

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1 large egg white

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cooking spray

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Sauce

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3/4 cup low sodium soy sauce

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6 tablespoons rice vinegar

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2 tablespoons dark sesame oil

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1 tablespoon minced peeled fresh ginger

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1/3 cup thinly sliced green onion (optional)

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Directions

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Grandmother's Cookbook

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Check out Grandmother's Recipe Book, full of Grandmother's Favorite Recipes

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Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.

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Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

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Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover

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Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corn

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Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 degrees for 18 minutes or until golden brown.

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To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.

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